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10 Min Cold Buster Soup

10 minute soup - So easy and quick to make, packed with goodness.

Serves: 4 Time: 10 minutes



  • 1 tablespoon olive oil

  • 200g leeks, chopped

  • 2 tablespoons ginger, chopped

  • 2 broccoli heads, florets

  • 1 large potato, peeled, chopped

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 tablespoon sesame oil

  • 3 litres stock

  • 6 tablespoons natural yoghurt (or dairy free option)

  • 6 teaspoons sunflower seeds

  • 1 slice sourdough per person for dunking


  1. Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.

  2. Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.

  3. Bring to a boil, reduce the heat and simmer for 10 minutes until the vegetables are soft.

  4. Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper.

  5. Serve with a slice of sourdough, topped with yoghurt and sunflower seeds. The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.


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Rosie ❤️


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